Time 46m Number Of Ingredients 10 Steps:
Gather the ingredients. Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag. Combine marinade ingredients: oil, cilantro, lemon juice, shallot, minced garlic, chopped basil, salt, and white pepper (if using) in a bowl or large mixing cup. Pour mixture over shrimp. Seal bag and place in the refrigerator for 20 to 30 minutes-but no longer than that because the acid from the lemon juice will begin to soften the shrimp. Preheat the grill to medium-high heat. Right before placing shrimp on the grill, oil the grill grates well-use tongs and paper towels dipped in oil. Make about 4 passes to create a nonstick surface. Remove shrimp from the bag and discard marinade. Place shrimp on the grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around. Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!
Time 18m Yield 6 servings Number Of Ingredients 11 Steps:
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Time 3h Yield 6 Number Of Ingredients 16 Steps:
Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable. Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce. Preheat an outdoor grill for high heat and lightly oil the grate. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Time 20m Number Of Ingredients 7 Steps:
Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on. In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour. Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.
Time 2h15m Yield 4 Number Of Ingredients 9 Steps:
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Number Of Ingredients 5 Steps:
In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour. Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.
Time 1h50m Yield 8 to 10 servings Number Of Ingredients 18 Steps:
In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour. Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F. Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side. Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika. In a VERY HOT nonstick skillet, sear the cauliflower “steaks” in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente. In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve. Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste. Plate all elements and serve immediately.
Time 8h45m Yield Makes about 20 shrimp Number Of Ingredients 7 Steps:
Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight. Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.
Number Of Ingredients 8 Steps:
Start by pre-soaking your wooden skewers. If using metal or broiling you can skip this obviously… Combine first five ingredients in food processor; pulse until mixture is coarsely chopped. Add olive oil and process until well blended. Combine herb mixture and shrimp in a large zip lock bag and toss to coat. Marinate shrimp in fridge for 30 minutes. Marinating any longer than 1 hr. can result in rubbery shrimp. Go and pre-heat your grill, use upper rack if you have one. If broiling go ahead and start pre-heating your oven. Remove shrimp from bag and thread onto skewers, you should have at least 6 shrimp to a skewer. Place skewers on grill rack coated with cooking spray; grill three minutes on each side or until done. Make sure and DO NOT over cook, or you will have dry, chewy shrimp. I like to serve these with flavored rice and a salad. Enjoy !
Time 31m Yield 1 lb, 4 serving(s) Number Of Ingredients 12 Steps:
Mix all ingredients except the lemon wedges & parsley springs in a zip-lock bag. Marinate for 20 minutes in the refrigerator. Grill on high heat for 5-6 minutes turning to char all sides. Serve garnished with lemon wedges and parsley springs.
Time 10m Yield About 4 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the first eight ingredients. Place the shrimp in a large resealable plastic bag; add herb mixture. Seal bag and toss to coat. Refrigerate for at least 4 hours. , With a slotted spoon, transfer shrimp to a serving bowl. Garnish with flowers and herbs.
Time 17m Yield 3-4 serving(s) Number Of Ingredients 8 Steps:
Mix first six ingredients, add shrimp and marinate. Place seven shrimp on each skewer and grill until bright pink. Serve with linguine, sauteed snowpeas and chopped tomatoes for a super summer dinner.
